I just received these recipes from the firm that represents Sparkling Ice, Brooklyn Crafted, HUROM, Carrington Farms, Terra’s Kitchen and Santa Margherita.
I wanted to share them with you guys!
Here are some fun and festive ideas for Thanksgiving-
Sparkle and Spice
Recipe Credit: Sparkling Ice
750ml bottle aged rum
1/2 cinnamon stick
1 cardamom pod
1 star anise pod
1 vanilla bean
3 allspice berries
Pinch of freshly ground nutmeg
Sparkling Ice Lemon Lime
Combine rum, cinnamon stick, clove, cardamom, star anise, vanilla bean, allspice berries, and nutmeg in an airtight jar.
Split vanilla bean and scrape seeds into jar along with the bean pod. Close jar and allow infusion to sit in a dark place for at least 3 days.
Strain rum into an airtight jar with a fine-mesh strainer, discarding spices.
Over ice, pour 2 ounces of rum infusion.
Top with Sparkling Ice Lemon Lime and garnish with blackberries.
Ginger Whiskey Cider
Recipe Credit: Brooklyn Crafted
2 oz. Hard Cider
1 oz. Whiskey
Brooklyn Crafted Ginger Beer Mini in Traditional, to fill
In a 12-16 oz. high ball glass, combine the hard cider and whiskey.
Fill the glass with crushed ice and top with Brooklyn Crafted.
Recipe Credit: HUROM
2 cups of Corn
1 cup of Milk
1/8 cup of Onion
Pinch of salt
Boil raw corns until corn kernels are easily crushed by hand, and separate each from the bunch.
Close the juice cap and the lever, and fill the chamber with milk.
Extract corns and onions alternately.
When putting the last ingredients in, place the lever in half-opened position to release the compressed pulp.
Pour juiced corn milk into the pot and boil it over the medium heat by stirring not to be burned.
TIP: If you want to use canned corn, it is better to use after drying on a sieve. You can reduce sweet and salty taste after rinsing in mineral water.
Roasted Sweet Potatoes
Recipe Credit: Carrington Farms
2 large Sweet Potatoes
1 Tbsp Carrington Farms Coconut Oil
Pinch of Salt and Pepper
1 ½ teaspoon Light Brown Sugar
¼ teaspoon Nutmeg
Peel the sweet potatoes and cut them into ½ inch chunks.
Preheat oven to 350°F. In a skillet, melt the coconut oil over low heat.
When coconut oil is melted transfer it to a large bowl with the sweet potatoes and other ingredients to toss together.
Spread the sweet potatoes evenly on a large baking sheet.
Roast, tossing occasionally until soft and caramelized for about 1 hour.
Pumpkin Coconut Mousse
Recipe Credit: Terra’s Kitchen
1 cup organic canned pumpkin
½ cup plus 2 teaspoons *coconut cream, divided
2 tablespoons plus 1 teaspoon agave syrup, divided
1 teaspoon plus a pinch of ground cinnamon, divided
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch of salt
1 tablespoon unsweetened coconut flakes, toasted
Make The Mousse:
In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt.
Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.
Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.
To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.
Cinnamon Bread Pudding
Recipe Credit: Santa Margherita
Pairs with Prosecco Superiore DOCG
6 cups cubed French bread (about 8 oz)
2 large eggs, separate whites from yolks
1 cup brown sugar, packed
¼ cup granulated sugar
1 tbsp ground cinnamon
2 large eggs, whole
2 ½ cups fat-free half & half
1 tsp vanilla extract
⅔ cups powdered sugar
2-3 tbsp milk
½ tsp vanilla extract
Preheat oven to 325o F.
Grease a cast iron skillet. Place half of the bread cubes in the pan.
For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well combined.
Pour filling evenly over bread cubes and top filling with other half bread cubes.
For the egg mixture, whisk together 2 egg yolks, 2 whole eggs, half & half, and vanilla extract in the same bowl you used for the filling. Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Bake casserole for about 40-45 minutes, or until lightly browned.
To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk/half & half as necessary to make desired consistency. Drizzle icing over bread pudding before serving.